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RECIPE # 5252 JIM HAGY RASPBERRY GLAZED PORK WITH MANGO SALSA Mon. Oct. 20, 2014

Posted at 7:52 AM, Oct 20, 2014
and last updated 2015-09-12 05:44:08-04

JIM HAGY / CHEF'S MARKET CATERING & RESTAURANT

5 ounces frozen raspberries

1⁄4 cup red currant jelly

2 tablespoons sugar

1 1⁄2 teaspoons lemon juice

1⁄8 teaspoon finely grated lemon peel

Dash of salt

1 cup firmly packed brown sugar

1 2⁄3 cups honey

4 cups whole-grain Dijon mustard

1 (2 1⁄2- to 3-pound) pork loin

Mango salsa (*recipe follows)

Preheat the oven to 300 degrees. In a large bowl combine the raspberries, jelly, sugar, lemon juice, lemon peel, salt, brown sugar, honey, and mustard. Place the pork loin on a baking sheet. Generously brush the raspberry glaze all over the pork. Cook for 1 hour and 25 minutes. Remove from the oven and let sit for 10 minutes. Slice about 1⁄4 inch thick and place on a serving tray. Garnish with mango salsa.

*Mango Salsa

2 1⁄2 cups chopped pineapple

1⁄2 cup chopped fresh cilantro

3 small papaya, peeled, seeded, and cut into bite-size pieces

32 ounces frozen mango, thawed (use fresh if in season)

1 cup firmly packed brown sugar

1 cup dried cranberries

1⁄4 cup rice wine vinegar

2 cups shredded coconut

Mix the chopped pineapple, cilantro, papaya, mango, brown sugar, cranberries, vinegar, and coconut in a large bowl. Refrigerate until ready to use.